PUMPKIN RICE PUDDING
Steps:
- Preheat the oven to 375F.
- Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
- In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.
- While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.
Nutrition Facts : Calories 240, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 120 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
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Sayem Sajib
[email protected]This pudding is a great way to get your kids to eat pumpkin. It's sweet and delicious, and they'll never guess that it's healthy.
Mauricio Mason
[email protected]I'm not a big fan of rice pudding, but I really enjoyed this recipe. The pumpkin flavor was subtle, and the texture was creamy and smooth.
flore jane Emmanuellie
[email protected]This pudding is the perfect fall dessert. It's warm and comforting, and the flavors of pumpkin and cinnamon are divine.
Chun-Li Street fighter
[email protected]This pudding is a bit bland for my taste. I think I'll try adding some spices next time.
Najmul hasan Fahim
[email protected]This pudding is a great make-ahead dessert. I made it the night before, and it was even better the next day.
Jacob Kpadonu
[email protected]I made this pudding for my kids, and they loved it! They especially liked the crunchy pecan topping.
Raju Jung Xettri
[email protected]This pudding is the perfect way to use up leftover pumpkin puree. It's also a delicious and festive dessert for Thanksgiving.
Emmily Aheebwa
[email protected]This pudding is a bit too rich for my taste, but I still enjoyed it. I think I'll try making it with skim milk next time.
Kitimbo Hussein
[email protected]I've made this pudding several times, and it's always a hit. It's a great dessert for any occasion.
Jay Jarvis
[email protected]This pudding is the perfect comfort food for a cold fall day.
clover
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this pudding. The flavors were well-balanced, and the texture was smooth and creamy.
Mazhar Nawaz
[email protected]This pudding is a bit time-consuming to make, but it's worth the effort. The flavor and texture are amazing!
Simona Ristovska
[email protected]I made this pudding for a potluck, and it was a hit! Everyone loved the unique flavor and the creamy texture.
MD.Mujakkir Husen
[email protected]This pudding is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for fall.
Mma Constance
[email protected]I followed the recipe exactly, but my pudding turned out too runny. I think I might have added too much milk.
Gopal Nepali
[email protected]This was the easiest rice pudding I've ever made! I used canned pumpkin, and it turned out perfectly. The pudding was creamy and flavorful, and the pecans added a nice touch.
Ahmad Masoma
[email protected]This pudding was a bit too sweet for my taste, but I still enjoyed it. The pumpkin flavor was prominent, and the texture was smooth and creamy.
Mr_ Bean
[email protected]I made this recipe for my family, and they all loved it! The pumpkin flavor was subtle, and the rice was cooked perfectly. I will definitely be making this again.
Anjila Prasai
[email protected]This pumpkin rice pudding was a delightful treat! The flavors of pumpkin, cinnamon, and nutmeg were perfectly balanced, and the texture was creamy and smooth. I especially enjoyed the crunchy pecan topping.